vegan - Barbecue-Style Roasted Tempeh

[Guest guest]

* Exported from MasterCook *

 

Barbecue-Style Roasted Tempeh

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup ketchup

2 tablespoons cider, malt, or red wine vinegar

1 tablespoon soy sauce -- plus 1 teaspoon

2 tablespoons sugar

2 tablespoons chili powder

1/2 teaspoon ground chipotle chile -- (1/2 to 1)

2 garlic cloves -- minced

16 ounces soy tempeh -- cut into 1/2-inch-wide strips

 

Serves 4 to 6

My first introduction to tempeh was in scrambled eggs-and it was another twenty

years before I gave tempeh a second chance. Tempeh is a fermented soybean cake

with a nutty, yeasty flavor. Most people think the yeasty flavor needs taming,

so they prefer to mask it with a strongly flavored sauce. This barbecue-flavored

tempeh is delicious served on its own, but I also love to sandwich it between

slices of toasted whole wheat bread.

 

Preheat the oven to 350F. Lightly oil an 8- or 9-inch baking dish.

 

In a small bowl, combine the ketchup, vinegar, soy sauce, sugar, chili powder,

chipotle, and garlic. Whisk to combine. Taste and adjust the seasonings, if

needed.

 

Pour half the sauce into the baking dish. Arrange the tempeh on top in a single

laver. Pour the remaining sauce on top. Using a brush or wooden spoon,

distribute the sauce so that the tempeh is completely covered.

 

Roast for about 30 minutes, until the sauce is mostly absorbed.

 

Serve hot or at room temperature.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 103 Calories; 1g Fat (6.5% calories from

fat); 2g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1007mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0